Nigerian recipe
Nigerian Pepper Soup
A flexible aromatic broth method that works with goat meat, chicken or firm fish and keeps regional spice variation visible.
About this recipe
Pepper soup is a family of aromatic broths rather than one fixed national formula. This method gives a dependable sequence while leaving the protein and spice blend open to the cook. Use a clearly labelled pepper-soup blend or build one from individually identified spices.
Variations & context
Goat, chicken, catfish and other proteins are used in different pepper-soup preparations. Spice composition and finishing leaves vary by cook and region. This page does not present one blend as universally Nigerian.
Ingredients
- 1 kg goat meat or bone-in chicken, cut into portions
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- A 3 cm piece of fresh ginger, grated
- 1 to 2 tablespoons clearly labelled pepper-soup spice blend
- 1 fresh hot pepper, left whole or chopped to taste
- 1.5 litres water or unsalted stock, plus more as needed
- Salt to taste
- A small handful of sliced scent leaf or uziza leaf, optional
Method
- Start the brothPut the meat or chicken, onion, garlic, ginger and a little salt in a heavy pot. Add enough water to cover.
- Simmer the proteinBring to a boil, skim if needed, then reduce to a steady simmer until the protein is nearly tender. Add water in small amounts to maintain a light broth.
- Add the spicesStir in the pepper-soup spice and hot pepper. Simmer for 15 to 20 minutes so the aromatics infuse.
- Adjust the seasoningTaste the broth and adjust salt, heat and spice gradually. If using fish, add it later and simmer gently to avoid breaking it.
- Finish with leavesAdd sliced scent leaf or uziza leaf in the final few minutes. Serve hot.
Explore the ingredients
Sources & editorial notes
Method reviewed against established Nigerian pepper-soup techniques.
https://cheflolaskitchen.com/african-pepper-soup/
https://cheflolaskitchen.com/chicken-pepper-soup/